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Creamy Confetti Succotash

 2 Ratings
1 Comments
  • Prep Time 15 min
  • Total Time 15 min
  • Servings 5

An easy-to-eat beautiful vegetable mélange to serve in the prettiest bowl you have.

Ingredients

1
tablespoon butter or margarine
1
small yellow, orange, red or green bell pepper, chopped (1/2 cup)
2
medium green onions, sliced (2 tablespoons)
2
cups fresh or frozen whole kernel corn
1
cup frozen baby lima beans
1/4
cup half-and-half
2
tablespoons chopped fresh marjoram leaves or 1/2 teaspoon dried marjoram leaves
1/4
teaspoon salt
1/8
teaspoon pepper

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Directions

  • 1 Melt butter in 10-inch skillet over medium-high heat. Cook bell pepper and onions in butter 2 to 3 minutes, stirring occasionally, until crisp-tender.
  • 2 Stir in remaining ingredients; reduce heat to medium-low. Cover and cook 5 to 6 minutes, stirring occasionally, until vegetables are tender.

Expert Tips

Add a festive, fall harvest look to your Thanksgiving dinner by using colorful seasonal vegetables and fruits, such as yellow and orange bell peppers.

Cook the lima beans until just tender. If overcooked, the skins can shrivel.

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
130
(
Calories from Fat
35 ),
% Daily Value
Total Fat
4 g
4 %
(Saturated Fat
2 g,
2 %
),
Cholesterol
10 mg
10 %;
Sodium
160 mg
160 %;
Total Carbohydrate
20 g
20 %
(Dietary Fiber
4 g
4 %
),
Protein
4 g
4 %
;
% Daily Value*:
Vitamin A
8%;
Vitamin C
28%;
Calcium
2%;
Iron
4%;
Exchanges:
1 Starch; 1 Vegetable; 1/2 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.

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